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Feta and Tomato Couscous Bake Recipe

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★★★★★

4.8 from 107 reviews

This Feta and Tomato Couscous Bake is a vibrant and creamy Mediterranean-inspired dish featuring blistered cherry tomatoes, roasted feta cheese, and fluffy Moroccan couscous. Roasted together in a single baking dish, the tomatoes roast to a sweet jammy intensity, while the feta softens into a luscious sauce. Finished with fresh basil and zesty lemon, this meal is both colorful and bursting with bright, savory flavors. It’s quick to prepare and perfect for an easy weeknight dinner or a light, comforting meal.

Ingredients

Scale

Tomato and Feta Base

  • 1/4 cup extra virgin olive oil, plus extra for drizzling
  • 2 pints (4 cups) cherry tomatoes
  • 1 medium red onion, thinly sliced
  • 4 cloves garlic, minced
  • 2 teaspoons dried oregano
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and black pepper, to taste
  • 8 oz (225g) block of feta cheese packed in brine

Couscous and Broth

  • 1 1/2 cups Moroccan couscous
  • 1 1/2 cups vegetable broth, heated

Finishing Touches

  • 1/2 cup fresh basil, chopped
  • 1 lemon, zest and juice

Instructions

  1. Preheat and Prepare the Pan: Preheat your oven to 400°F (200°C). Use a 9×13 inch baking dish or an oven-safe skillet of similar size to allow the tomatoes room to roast properly without steaming.
  2. Create the Flavor Base: Place the cherry tomatoes in the baking dish. Add the thinly sliced red onion and minced garlic. Drizzle with 1/4 cup of extra virgin olive oil and sprinkle with dried oregano, red pepper flakes (if using), salt, and freshly ground black pepper. Toss gently to coat all ingredients evenly.
  3. Nestle the Feta: Clear a space in the center of the tomato mixture and place the entire block of feta cheese there. Drizzle a little more olive oil over the top of the feta and sprinkle extra oregano to help it brown and release its aroma.
  4. First Bake: Bake in the preheated oven for 25-30 minutes until the tomatoes are blistered and bursting, and the feta is soft and lightly golden on top, filling the kitchen with a rich aroma.
  5. Create the Creamy Sauce: Remove the baking dish carefully from the oven. Use a spoon or fork to press down on the softened feta, mashing it and stirring it into the roasted tomatoes, onions, and garlic to form a rustic, creamy pink sauce.
  6. Cook the Couscous: While the sauce is still hot, evenly sprinkle the dry Moroccan couscous over the tomato-feta mixture. Immediately pour the hot vegetable broth over the couscous and stir quickly to combine and ensure the couscous is submerged.
  7. Steam to Perfection: Cover the dish tightly with aluminum foil or a fitted lid and let it stand undisturbed for 10-12 minutes to allow the couscous to steam and absorb the liquid fully.
  8. Fluff and Finish: Remove the foil and fluff the couscous gently with a fork, breaking up any clumps and mixing it thoroughly with the sauce. Add the chopped fresh basil, lemon zest, and a generous squeeze of lemon juice. Stir well, taste, and adjust seasoning with salt, pepper, or more lemon juice if desired. Serve immediately.

Notes

  • Do not use pre-crumbled feta; a block feta packed in brine melts into a creamy sauce when baked.
  • Using vegetable broth instead of water adds depth and richness to the couscous.
  • Resist the temptation to peek while the couscous steams to ensure it cooks properly.
  • You can omit red pepper flakes if you prefer no heat or add more for extra spice.
  • For a gluten-free version, substitute the couscous with gluten-free couscous or quinoa.

Keywords: feta, tomato, couscous, baked, Mediterranean, vegetarian, easy dinner, roasted tomatoes, baked feta, healthy meal

Find it online: https://bakedbylisa.com/feta-and-tomato-couscous-bake-recipe/